- Beef Rump With Smashed Potatoes.jpg (30.51 KiB) Viewed 300 times
Ready in: 2½ hours + resting time
Serves: 4 - 6
No nutritional information available.
Ingredients
- 1kg (2lb 3oz) baby new potatoes
- Salt and freshly ground black pepper
- 1½kg (3lb 5oz) beef rump joint
- 175ml (6fl oz) olive oil
- Oregano sprigs to garnish
Method
1. Place the potatoes in a saucepan of cold, salted water. Bring to the boil and cook for 20 minutes or until tender. Drain well and pat dry with kitchen paper. Cool for 5 minutes, then gently press down on the potatoes to split slightly. Transfer to an oven tray and set aside.
2. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Place a wire rack over a large roasting tray.
3. Using a sharp knife, lightly score the beef and season with salt and pepper. Heat 1 tbsp of the oil in a large frying pan over a high heat. Cook the beef, fat-side down, for 5 minutes. Turn and cook until browned all over. Place the beef on the rack over the roasting tray. Pour the excess beef fat from the frying pan over the potatoes. Toss to coat.
4. Roast the beef for 1 hour 50 minutes for medium or until cooked to your liking. Roast the potatoes with the beef for the last 30 minutes. Remove the beef from the oven, cover and leave to rest for 20 minutes.
5. Meanwhile, increase the oven to 220°C/Fan 200°C/Gas Mark 6. Roast the potatoes for a further 15 minutes until golden and crisp. Season with salt and pepper. Slice the beef and serve garnished with the oregano, with the potatoes and a spicy vinaigrette, if liked.
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